Cake Gel
Cake Gel is a baking emulsifier used to improve batter stability and aeration. It helps incorporate air evenly, resulting in higher volume, finer crumb structure, and softer texture. Widely used in sponge and cake production, it ensures consistent quality, improved moisture retention, and longer shelf life in baked goods.
Cake gel is a specialized cake emulsifier designed to improve batter aeration and overall baking efficiency. It shortens mixing and rising time, increases cake volume, and creates a finer, more uniform internal crumb structure. By stabilizing air bubbles during mixing and baking, it delivers a smooth mouthfeel, moist texture, and consistent product quality. Cake gel also enhances processing stability and helps extend shelf life by retaining moisture and delaying staling.
Typically, cake gel is formulated with ingredients such as distilled monoglycerides (DMG), Span 60, polyglycerol esters (PGE), propylene glycol monostearate (PGMS), propylene glycol, sorbitol, and water, each contributing to improved emulsification, texture, and performance.
